Grilled tofu + Nuac cham

We have a few different tofu factories here in Portland, they are both really good and many a trendy restaurant offer them as an option, many times as one of my all time favorite Japanese dishes, Agedashi tofu. Agedashi is fried and served in a sweet dashi broth and topped with toppings ranging from bonito to green onions and beyond. I decided I would do a fusion version using a few different ingredients, some traditionally Japanese and some traditionally Vietnamese, and take out the frying to make this a healthy dish….I think it was a success and its super cheap and simple to recreate at home. Tofu is a really great and versatile form of protein that can easily made into weeknight friendly dishes.
You will need:
1 brick firm tofu, cut in large chunks, lightly salted and placed in a strainer, to release moisture. Takes about 20 minutes.
2 Tbsp each: fresh lime juice, granulated sugar, fish sauce, and water.
1 pinch dried Thai red chili flakes, or 1 small fresh Thai chili minced.
1 clove garlic, minced.
2 scallions, sliced thinly.
grated daikon radish for garnish.
coconut oil cooking spray
Pre-heat a griddle to 350 or over medium high heat. Spray prepared tofu with coconut oil spray, place on hot griddle that has also been sprayed. Brown on each side for 5 minutes until golden and crispy. Make sauce by combining, lime juice, fish sauce, sugar, and water, stir until sugar is dissolved. You can also microwave it for 1 min to make sure sugar dissolves fully (shortcut). Add chili and garlic into sauce, stir well, add tofu top with onions and daikon. Great with rice or on its own as an appetizer.